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Amazing 5-Minute Spaghetti Carbonara Secret

Spaghetti Carbonara

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This is the authentic Spaghetti Carbonara recipe, capturing the creamy texture without cream. We recreate the simple perfection we tasted in Florence, relying on technique with eggs, sharp cheese, cured pork, and black pepper.

Ingredients

Scale
  • 200g Spaghetti
  • 100g Guanciale (or good quality bacon), diced
  • 2 large Egg Yolks
  • 1 whole large Egg
  • 50g Pecorino Romano cheese, finely grated (plus extra for serving)
  • Freshly ground Black Pepper, a generous amount
  • Salt for pasta water

Instructions

  1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente.
  2. While the pasta cooks, place the diced guanciale in a cold skillet. Turn the heat to medium-low. Cook slowly until the fat renders and the guanciale pieces are crisp. Remove the skillet from the heat.
  3. In a bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and a very generous amount of black pepper until completely smooth and creamy.
  4. Before draining the pasta, reserve about 1 cup of the starchy cooking water.
  5. Quickly drain the pasta and immediately add it to the skillet with the rendered guanciale and fat. Toss well to coat.
  6. Working quickly off the heat, pour the egg and cheese mixture over the hot pasta. Immediately begin tossing vigorously.
  7. Add a small splash of the reserved hot pasta water gradually while tossing constantly. The heat from the pasta and water will cook the eggs into a silky sauce, not scramble them. Add more water if needed until the sauce coats the pasta perfectly.
  8. Serve immediately in warm bowls, topped with extra grated Pecorino Romano and more fresh black pepper.

Notes

  • The secret to a creamy sauce is removing the pan from the heat before adding the egg mixture.
  • Use high-quality ingredients; this simple recipe depends on their flavor.
  • If you cannot find guanciale, good quality pancetta or thick-cut bacon is an acceptable substitute.

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